"and the base term prosciutto specifically refers to this product. Prosciutto may also be made using the hind leg of other animals, in which case the name of the animal is included in the name of the product, for example ""prosciutto cotto d'agnello"" (""lamb prosciutto""). The process of making prosciutto can take from nine months to two years, depending on the size of the ham. A writer on Italian food, Bill Buford, describes talking to an old Italian butcher who says: Today, the ham is first cleaned, salted, and left for about two months. During this time, the ham is"
"The ""prosciutto di Parma"" has a slightly nutty flavor from the Parmigiano Reggiano whey that is sometimes added to the pigs' diet. The ""prosciutto di San Daniele"", though, is darker in color and sweeter in flavor. For both of them, the product specifications completely prohibit additives such as nitrite and nitrate that are often present in unprotected products. EU-protected designations for prosciutto in Italy, each slightly different in color, flavor, and texture, are: ""Culatello"" is similar to prosciutto but is made from the filet or loin of the hind leg. It is cured primarily with salt only and aged in"
"Pancetta Pancetta () is an Italian bacon made of pork belly meat, that is salt cured and spiced with black pepper, and sometimes other spices. Pancetta in Italy is typically cooked to add depth to soups and pastas. For cooking, it is often cut into cubes (""cubetti di pancetta""). In Italy, pancetta is commonly served as a cold cut, sliced thin and eaten raw. It can also be used in carbonara pasta (although guanciale is generally regarded as more traditional). The two basic types of pancetta are the ""arrotolata"" (rolled) and ""stesa"" (flat). The ""arrotolata"", salted, is mainly cut in"
"is also eaten as accompaniment to cooked spring vegetables, such as asparagus or peas. It may be included in a simple pasta sauce made with cream, or a Tuscan dish of tagliatelle and vegetables. It is used in stuffings for other meats, such as veal, as a wrap around veal or steak, in a filled bread, or as a pizza topping. Saltimbocca is an Italian veal dish, where escalopes of veal are topped with a sage leaf before being wrapped in prosciutto and then pan-fried. Prosciutto is often served in sandwiches and panini, sometimes in a variation on the Caprese"
"Bruschetta Bruschetta is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. A popular dish is bruschetta with tomatoes; one recipe popular outside Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, the prepared topping is marketed as bruschetta. In Italy, bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation of bruschetta made with a salame called"
"made with flour, milk, and animal fats mixed together and then fried in hot ""strutto"", or clarified pork fat) are the perfect coupling of ""pancetta"", ""coppa"", and ""salame"", but they are also good with cheeses, particularly Gorgonzola and Robiola. ""Pisarei e fasö"" is a mixture of handmade pasta and borlotti beans. Among the culinary specialties of the Piacenza region (although also enjoyed in nearby Cremona) is ""mostarda di frutta"", consisting of preserved fruits in a sugary syrup strongly flavored with mustard. ""Turtlìt"" (""tortelli dolci"" in standard Italian), or fruit dumplings, are filled with ""mostarda di frutta"", mashed chestnuts, and other"
"Frìttuli Frittole (commonly known as ""Frittuli""), is a traditional dish made of pork parts in the city of Reggio Calabria and the surrounding province. Curcùci is also made in the preparation process. Frittola (""frittula"") is a similar dish eaten in Palermo, Sicily made from calf instead of pork. Frittole is prepared by cooking pork rind, pork meat and other less noble parts of the pig (part of the neck, cheek, tongue, nose, ears, kidneys, etc.) with pork fat (for taste). A ""Lonely Planet"" travel guide describes it as a soup made from meat, marrow and fat. It is cooked slowly"
"Pasticciotto A pasticciotto (, plural: pasticciotti) is a type of filled Italian pastry. Depending on the region, they are traditionally filled with either ricotta cheese or egg custard. In some Italian-American communities, they are called pusties. Pasticciotti are approximately thick. They are typically served as a breakfast item, but may also be eaten throughout the day, and are a traditional Easter pastry in Sicily. According to a number of sources, pasticciotti should be eaten warm. The short-crust pastry dough used to make pasticciotti was originally shortened with lard, but modern recipes may use butter instead, though this alters the texture"
"with yogurt or sour cream. It is often served for breakfast, with small amounts of sugar added. Prescinsêua cheese Prescinsêua cheese is a variety of cheese typical of the province of Genoa in the region of Liguria in Italy. It has a consistency half way between yogurt and ricotta cheese. It has a fairly sour flavor and is used in the preparation of a number of typical , such as pansoti (similar to ravioli), focaccia al formaggio, and many savory pies, including Genoese Easter pie (""torta pasqualina""). Because it spoils easily, prescinsêua cheese is not commonly sold beyond Genoa and"
"artichokes, sausage, cheese or young anchovies. Hilly districts use chestnuts as a source of carbohydrates. Ligurian pastas include ""corzetti"" from the Polcevera valley; ""pansoti"", a triangular shaped ravioli filled with vegetables; ""piccagge"", pasta ribbons made with a small amount of egg and served with artichoke sauce or ""pesto"" sauce; ""trenette"", made from whole wheat flour cut into long strips and served with pesto; boiled beans and potatoes; and ""trofie"", a Ligurian ""gnocchi"" made from whole grain flour and boiled potatoes, made into a spiral shape and often tossed in ""pesto"". Many Ligurians emigrated to Argentina in the late 19th and"
"a sense which is unknown in Italian. Bruschetta Bruschetta is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. A popular dish is bruschetta with tomatoes; one recipe popular outside Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, the prepared topping is marketed as bruschetta. In Italy, bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation"
"dish. Despite the name by which in Italy it is often referred to as a kind of gnocchi, it is technically not. The name ""crescentina"" is derived from the Italian verb , which means ""to grow"", referring to it puffing up during the cooking. A version of the dish in the city of Bologna, Emilia-Romagna, is prepared with the bread sliced into round shapes, which are then fried. Pieces of ""prosciutto"" (thinly sliced dry-cured ham) may be incorporated into the dough. In Pavullo nel Frignano, a town and commune in the Province of Modena, is prepared with lard and yeast"
"thin slices and eaten raw as part of antipasti or simply as a component of a sandwich; the ""stesa"" is often used chopped as an ingredient in many recipes, or cut in thick strips, that are usually eaten grilled. There is also a version of ""arrotolata"", to which capicola is added in the center of the roll (""pancetta coppata""). The rolled type is typical of northern Italy, while the flattened type is typical of central and southern Italy. Pancetta Pancetta () is an Italian bacon made of pork belly meat, that is salt cured and spiced with black pepper, and"
"meat is replaced with chickpeas by the ""minestra incu i ceci di Iovi Santu"". In the island is also prepared the ""Stufatu"", a soup whose main ingredient is either wheat flour (""stufatu di farin'di granu"") or corn flour (""stufatu di farin'di granonu""). ""Brilluli"" is a porridge whose ingredients are chestnut flour, water and goat milk. Pasta dishes particularly show the Italian influence on the Corsican cuisine. Especially stuffed pasta is popular, like ""ravioli"" and ""cannelloni"": both are stuffed with ""brocciu"", similar to the Italian ricotta, ravioli together with spinachs. Pasta sauce with tomatoes and minced meat (""Salsa pe a pastasciutta"")"
"Risotto Risotto (, , from meaning ""rice"") is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its attractive yellow colour. Risotto in Italy is normally a ""primo"" (first course), served on its own before the main course, but ""risotto alla milanese"", (), is often served together with ossobuco alla milanese. Rice was grown"
"Antipasto Antipasto (plural antipasti) is the traditional first course of a formal Italian meal. Typical ingredients of a traditional antipasto include cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar. The contents of an antipasto vary greatly according to regional cuisine. It is quite possible to find different preparations of saltwater fish and traditional southern cured meats (like soppressata or 'nduja) in the south of Italy, whereas in northern Italy it will contain different kinds of cured meats and mushrooms and, especially near lakes, preparations of"
"Provolone Provolone () is an Italian cheese. It is an aged ""pasta filata"" (stretched-curd) cheese originating in Casilli near Vesuvius, where it is still produced in pear, sausage, or cone shapes varying from long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today is Northwestern Italy and the city of Cremona. Provolone, provola, and provoleta are versions of the same basic cheese. Some versions of provolone are smoked. The term ""provolone"" (meaning ""large provola"") appeared around the end of the 19th century, when it started to be manufactured in the southern regions of Italy"
"Prescinsêua cheese Prescinsêua cheese is a variety of cheese typical of the province of Genoa in the region of Liguria in Italy. It has a consistency half way between yogurt and ricotta cheese. It has a fairly sour flavor and is used in the preparation of a number of typical , such as pansoti (similar to ravioli), focaccia al formaggio, and many savory pies, including Genoese Easter pie (""torta pasqualina""). Because it spoils easily, prescinsêua cheese is not commonly sold beyond Genoa and the eastern part of Liguria, but its flavor and consistency can be approximated by mixing ricotta cheese"
"Biscotti Biscotti (; ; ), known also as cantucci, are Italian almond biscuits that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. ""Biscotti"" is the plural form of ""biscotto"". The word originates from the medieval Latin word ""biscoctus"", meaning ""twice-cooked"". It characterised oven-baked goods that were baked twice, so they became very dry and could be stored for long periods of time. Such non-perishable food was particularly useful during journeys and wars, and twice-baked breads were a staple food of the Roman legions. The word ""biscotto"","
"on their own, and they are locally called supplì or arancini. Soup with risotto Soup with Risotto is a dish in Italian-American cuisine made with risotto, eggs, bread crumbs, and clear or brown soup. It is commonly made when one has risotto leftover after a meal. The risotto is made into little balls the size of small nuts. These are then covered in egg and bread crumbs and fried in butter. After being dried they are added to either clear or brown soup. This recipe is not traditional in Italy. The balls are made (actually a little bigger than eggs),"
"Gnocchi Gnocchi ( , , ; , singular ""gnocco"") are various thick, small, and soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal, or similar ingredients, and possibly including flavourings of herbs, vegetables, cocoa, or prunes. The dough for gnocchi is most often rolled out before it is cut into small pieces about the size of a wine cork. The little dumplings are then pressed with a fork or a cheese grater to make ridges that can hold sauce. Alternatively, they are simply cut into little lumps. Gnocchi are usually eaten as"
"Stromboli (food) Stromboli is a type of turnover filled with various Italian cheeses (typically mozzarella) and cold cuts (typically Italian meats such as salami, capocollo and bresaola) or vegetables. The dough used is either Italian bread dough or pizza dough. Stromboli was likely invented by Italian-Americans or Italian immigrants in the United States in Philadelphia, though it may have similar counterparts originating in Italy. It is believed to be named after the Italian film ""Stromboli"" or the island of Stromboli. A stromboli is somewhat similar to a calzone. A calzone is a baked turnover stuffed with pizza ingredients. A stromboli"
"Alfredo. Fettuccine Fettuccine (; literally ""little ribbons"" in Italian; sing. ""Fettuccina"") is a type of pasta popular in Roman and Tuscan cuisine. It is a flat thick pasta made of egg and flour (usually one egg for every 100 g of flour), wider than but similar to the tagliatelle typical of Bologna. It is often eaten with ""sugo d'umido"" (beef ragù) and ""ragù di pollo"" (chicken ragù). Fettuccine is traditionally made fresh (either at home or commercially) but dried fettuccine can also be bought in stores. Spinach fettuccine is made from spinach, flour, and eggs. Dishes made with fettuccine include"
"Fettuccine Fettuccine (; literally ""little ribbons"" in Italian; sing. ""Fettuccina"") is a type of pasta popular in Roman and Tuscan cuisine. It is a flat thick pasta made of egg and flour (usually one egg for every 100 g of flour), wider than but similar to the tagliatelle typical of Bologna. It is often eaten with ""sugo d'umido"" (beef ragù) and ""ragù di pollo"" (chicken ragù). Fettuccine is traditionally made fresh (either at home or commercially) but dried fettuccine can also be bought in stores. Spinach fettuccine is made from spinach, flour, and eggs. Dishes made with fettuccine include Fettuccine"
"capicola ham and provolone cheese covered in an Italian chili sauce on a French bread roll. Stromboli (food) Stromboli is a type of turnover filled with various Italian cheeses (typically mozzarella) and cold cuts (typically Italian meats such as salami, capocollo and bresaola) or vegetables. The dough used is either Italian bread dough or pizza dough. Stromboli was likely invented by Italian-Americans or Italian immigrants in the United States in Philadelphia, though it may have similar counterparts originating in Italy. It is believed to be named after the Italian film ""Stromboli"" or the island of Stromboli. A stromboli is somewhat"
"Porchetta Porchetta is a savoury, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned, arranged carefully stuffed with liver, wild fennel, all fat and skin still on spitted, and/or roasted, traditionally over wood for 8+ hours. Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild. Porchetta has been selected by the Italian Ministry of Agricultural, Food and Forestry Policy as a ""prodotto agroalimentare tradizionale"" (“traditional agricultural-food product”, one of a list of traditional Italian foods held to have cultural relevance). Although popular in the whole"
"Capocollo Capocollo (), coppa (), or capicola is a traditional Italian and Corsican pork cold cut (""salume"") made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts used in similar dishes. However, it is not brined as ham typically is. This cut is typically called ""capocollo"" or ""coppa"" in much of Italy and Corsica. This name is a compound"
"the menu of the Pope and the Vatican City. Stracciata Stracciata is a fresh ""pasta filata"" cheese produced in Italy. Stracciata is formed into flat strips of about 4–5 cm wide, 1 cm thick and folded in on itself in a uniform manner or woven wire, made with cow's milk. The name ""stracciata"" means ""tattered"" in Italian. Stracciata is produced in the municipalities of Agnone, Capracotta, Carovilli and Vastogirardi with milk from local breeds of cattle, mostly kept at pasture and fed with fodder. The milk from the evening milking and morning in the boiler is heated cans, to a"
"pork. Saltimbocca Saltimbocca (also saltinbocca) (; Italian for ""jumps in the mouth"") is an Italian dish (also popular in southern Switzerland, Spain and Greece) made of veal lined or wrapped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste. The original version of this dish is saltimbocca alla Romana (""saltimbocca, Roman-style""), which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken"
"include spicy salami, a variety of locally produced cheeses, dishes using lamb or goat, pasta dishes with hearty sauces, and vegetables that grow in the region. In addition to bruschetta, a typical antipasto will consist of any of several meat dishes, such as the sausages capocollo, the fennel-seasoned salsiccie al finocchio, soppressata, ventricina, frascateglie or sanguinaccio. In addition to these sausages, a variety of ham is available, such as smoked prosciutto. Frequently, the sausages are enjoyed with polenta. Main dishes of the region include: Common second dishes (often meat and vegetable dishes) are: Typical vegetable dishes may include: Fish dishes"
"Bucatini Bucatini , also known as perciatelli , is a thick spaghetti-like pasta with a hole running through the center. The name comes from , meaning ""hole"", while ""bucato"" or its Neapolitan variant ""perciato"" means ""pierced"". Bucatini is common throughout Lazio, particularly Rome. It is a tubed pasta made of hard durum wheat flour and water. Its length is 25–30 cm (10–12 in) with a 3 mm (1/8 inch) diameter. The average cooking time is nine minutes. In Italian cuisine, it is served with buttery sauces, pancetta or guanciale, vegetables, cheese, eggs, and anchovies or sardines. One of the most"
"Stracciatella (soup) Stracciatella (; in Italian, a diminutive derived from the verb ""stracciare"" (""to shred""), meaning ""a little shred""), also known as ""Stracciatella alla romana"", is an Italian soup consisting of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring. It is popular around Rome in the Lazio region of central Italy. A similar soup, called ""zanzarelli"", was described by Martino da Como in his 15th century manual, ""The Art of Cooking"". Other variants exist. Traditionally ""stracciatella alla romana"" used to be served at the start of Easter lunches. ""Stracciatella"
"preserved by freezing. ""Acquacotta con funghi"" is an aquacotta soup variation that uses porcini mushrooms as a primary ingredient. Additional ingredients include bread, stock or water, tomato ""conserva"", Parmesan cheese, eggs, ""mentuccia"", wild mint, garlic, olive oil, salt and pepper. This variation's flavor and aroma has been described as based upon the porcini mushrooms that are used; parsley may also be used. ""Acquacotta con peperoni"" is an aquacotta soup variation that includes celery, red pepper and garlic. Acquacotta Acquacotta (; Italian for ""cooked water"") is a bread soup in Italian cuisine that was originally a peasant food. Its preparation and"